Easy Rice Pudding (with Cooked Rice)

Creamy, just sweet enough, and delicious for dessert, this Easy Rice Pudding is the most delicious use for cooked rice. Try it for a holiday dessert or to brighten up any day.

Rice Pudding with Cooked Rice

I am a huge fan of rice pudding, and once I realized it was so easy to make with leftover rice, it’s been a staple in our house. This recipe shortcuts the process by relying on precooked rice and then simply simmering it in milk for a brief amount of time. This means you can hover less by the stove since it’s less likely that the milk will stick to the pot (like can easily happen in more traditional recipes), and it’s much faster to make.

We love to make this with golden raisins and a nice sprinkle of cinnamon for flavor. This is a delicious dessert for weekdays or even for Easter, though we also enjoy it for snack and toddler breakfast depending on the week.

You can use leftover jasmine or basmati rice or start with fully cooked rice from the store—it’s up to you as to which is easiest.

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand. Use this as a guide to pick up what you need from the store (or grab from your pantry).

• White rice: I prefer to use basmati or jasmine rice in this recipe. Whenever I make rice or grains for my family, I make twice as much as I need and freeze the rest for a future meal. This works well for that, just thaw the rice before starting the recipe. You can also use fully cooked rice from the store.
• Milk: This recipe works with whole milk or a nondairy alternative milk option according to your preference. If using a nondairy milk, I prefer to start with an unsweetened option. You can also make a coconut rice pudding by starting with canned light coconut milk.
• Golden raisins (optional): We love our rice pudding with golden raisins. Regular raisins also work or you can skip this ingredient if you prefer.
• Sugar (or honey or maple syrup; optional to taste): As the milk cooks, the natural sugars condense, making the mixture sweet. I add a small amount of added sugar to start, then add more to taste. You may like yours more or less sweet, so adjust as needed.
• Vanilla extract: I like adding vanilla to our rice pudding for extra flavor.
• Cinnamon: A dash of cinnamon while the mixture cooks adds lovely flavor.
• Butter: A little unsalted butter adds richness to the mixture. Skip it to make this dairy-free if needed, or add a little coconut oil.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

1. Add all of the ingredients except the butter to a medium pot set over medium heat.
2. Bring to a simmer and cook, stirring frequently to prevent the milk from sticking to the bottom of the pan, for 14-16 minutes, or until the liquid is mostly absorbed. Stir in the butter.
3. Remove from heat, cover, and let cool. Serve warm or cold, as you prefer.

How to Store

To store, let the easy rice pudding cool and store in an airtight container in the fridge for up to 5 days. Enjoy chilled or warm slightly to serve.

You can also freeze it for up to 6 months. Thaw in the fridge overnight or at room temperature for a few hours. Warm to serve.

Best Tips for Success

• We love this with golden raisins, but you can also use regular ones or omit them.
• The milk sweetens the mixture as it cooks, so I like to start with less sugar and add more to taste.
• Add extra cinnamon on top to finish.
• Use basmati or jasmine rice for lovely flavor, or any preferred cooked and cooled white rice.
• Use fully cooked rice from the store or use leftover rice. (When I make rice or grains for my family, I make twice as much and plan to use the second half later in the week or month.)
• You may enjoy this Quinoa Pudding, which is a similar recipe but made using quinoa.
• Dairy-free: Use nondairy milk and omit the butter or use coconut oil.
• To make coconut rice pudding, use canned light coconut milk in place of the milk.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add all of the ingredients except the butter to a medium pot set over medium-low heat.

• Bring to a simmer and cook, stirring frequently to prevent the milk from sticking to the bottom of the pan, for 14-16 minutes, or until the liquid is mostly absorbed. Stir in the butter.

• Remove from heat, cover, and let cool.

• Serve warm or cold, as you prefer.

• To store, let cool and store in an airtight container in the fridge for up to 5 days. Enjoy chilled, or warm slightly to serve.
• We love this with golden raisins, but you can also use regular ones or omit them.
• The milk sweetens the mixture as it cooks, so I like to start with less sugar and add more to taste.
• Add extra cinnamon on top to finish.
• Use basmati or jasmine rice for lovely flavor, or any preferred cooked and cooled white rice.
• Dairy-free: Use nondairy milk and omit the butter or use coconut oil.
• To make coconut rice pudding, use canned light coconut milk in place of the milk.

Serving: 0.33 cup, Calories: 238kcal, Carbohydrates: 32g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 34mg, Potassium: 234mg, Fiber: 1g, Sugar: 15g, Vitamin A: 369IU, Vitamin C: 0.4mg, Calcium: 116mg, Iron: 0.3mg